The wrist warmers I've been knitting along with the Norwegian KAL are completed! Alas, no pictures as I have submitted them for publication and final photos aren't allowed. I have yet to hear back on their acceptance, but if they aren't chosen the pattern will be posted here. ETA (again): They were accepted! Look for the pattern in the upcoming May April issue of MagKnits!
So, in keeping with the spirit of Scandinavia I whipped up these Scandinavian Almond Bars instead!


I found this excellent recipe in an old cookbook I picked up at the thrift store. It stated the editor's Norwegian grandmother had handed it down. For quality assurance this recipe has been taste tested, uh, extensively. I'm happy to say it passed with flying colors producing a tender, fragrant and perfectly sweet cookie. As a plus, the non-sticky dough was very easy to handle and roll out.

Scandinavian Almond Bars

• 1 3/4 cups all-purpose flour


• 2 tsp baking powder


• 1/4 tsp salt


• 1/2 cup butter or margarine, at room temperature is easiest


• 1 cup sugar


• 1 egg


• 1/2 tsp almond extract


• Milk


• 1/2 cup sliced almonds, coarsely chopped


• Almond Icing (below)

Preheat oven to 325°F. Stir together flour, baking powder, and salt. In a large mixer bowl beat butter or margarine till softened. Add sugar and beat till fluffy. Add egg and almond extract and beat well. Add flour mixture and beat till well mixed.

Divide dough into fourths. Form each into a 12-inch roll. Place two rolls 4 to 5 inches apart on an ungreased cookie sheet. Flatten till 3 inches wide. Repeat with remaining rolls.

Brush flattened rolls with milk and sprinkle with almonds. Bake at 325°F for 12-14 minutes or until edges are lightly browned. While cookies are still warm, cut them crosswise at a diagonal into 1-inch strips with a sharp knife. Cool on wire rack. Drizzle with Almond Icing. Enjoy!
Makes 48.

Almond Icing
Stir together 1 cup sifted powdered sugar, 1/4 teaspoon almond extract, and enough milk (3 to 4 teaspoons) to make icing of drizzling consistency.